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Who can resist the deliciousness of oxtail soup? This classic food is always a mainstay, especially when served in a typical Indonesian restaurant. The clear and rich broth, plus the tender and savory oxtail, makes it hard for anyone to stop eating. However, making it yourself at home often makes you dizzy because the broth becomes cloudy or the meat is still tough .
The main secret of delicious oxtail soup is in the cooking technique. Starting from boiling the oxtail using low heat so that the broth remains clear, to sauting the spices with butter to add a mouth-watering aroma. The time to add vegetables and how to serve them are also very important, for example using fried onions or lime juice to make it even fresher.
But you need to know, oxtail is a high-fat part. In 100 grams of oxtail, there are about 262 calories and half of them are from fat. So, for those of you who are watching your diet, it is very important to pay attention to the portion.
So, how do you make oxtail soup that is still delicious but healthier? Come on, try the recipe plus tips below!
Material:
- 1 kg oxtail, cut crosswise into 2 cm pieces
- 3 liters of water
- 1 tbsp butter
- 1 onion, roughly chopped
- 2 cloves of garlic, crushed
- 1 stalk of spring onion, roughly chopped
- 3 cloves
- 2 potatoes, peeled and cut into pieces
- 1 carrot, peeled and cut into pieces
- 1 red tomato, cut into pieces
- 1 tbsp mushroom stock
- 1 tsp pepper powder
- 1 nutmeg, grated
- 2 tsp salt
Sprinkle ingredients:
- Celery leaves, finely chopped
- Fried shallots
How to make:
1. Wash the oxtail until clean.
2. Boil in boiling water for a few minutes until the dirt comes out. Discard the water and drain.
3. Bring 3 liters of clean water to a boil again, add the oxtail.
4. Boil on low heat for 23 hours until the meat is tender. Remove the floating fat to make it healthier.
5. Saute onion and garlic with butter until fragrant. Add spring onion and cloves, stir briefly then remove from heat.
6. Add the stir-fried spices into the oxtail stock.
7. Add potatoes and carrots, season with mushroom stock, pepper, nutmeg and salt.
8. Finally, add the tomatoes. Cook until all the ingredients are soft and the flavors are absorbed.
9. Serve warm with celery and fried onions. You can also add lime juice if you like a fresh taste.
1. Cook the Day Before, Store in the Freezer
Once the soup is cooked, store it in a covered container in the freezer overnight.
2. Fat Will Freeze
The next day, the fat layer will appear to be floating and hardening.
3. Scrape off the fat with a spoon
Congealed fat can be easily scraped off while it is still cold.
4. Reheat Before Serving
Heat the soup again until it boils. Adjust the seasoning if necessary.
5. These Tips Can Be Used in Other Soups
This technique is also suitable for rawon, soto, or other fatty meat soups.
1. Do oxtails have to be boiled twice?
Yes. The first boil is to remove dirt and fishy smell, then discard the water. The second boil is to make the main broth which is clear and tasty.
2. Can I use a pressure cooker to make it soft quickly?
Absolutely. A pressure cooker can speed up the boiling process without reducing the taste, but still keep the time so that the meat does not fall apart.
3. How to choose a good oxtail?
Choose a fresh oxtail, bright red in color, and without a strong odor. Cuts with lots of meat are also tastier when cooked.
4. Is it mandatory to use butter when sauting?
Butter can be replaced with regular oil, but butter gives a more fragrant aroma and a more savory taste. For a healthier version, you can use just a little.
5. Can oxtail soup be stored for a long time?
Yes. Store in the refrigerator for up to 3 days, or in the freezer for up to 1 week. Reheat before serving and make sure the texture and taste are still okay.
(brl/red)
